Ingredients
- 8.5 ounce Tempeh (8.5 oz pkg), coarsely grated (If you find tempeh has a "taste," simmer it in boiling water with 2 tsp soy sauce for 10 mins to cut down on the bitterness. Cool before grating. This will increase the water content of the tempeh, so you might want to increase the wheat gluten to 1/2 cup, or not add any extra water.)
- ½ cup breadcrumbs
- ⅓ cup vital wheat gluten
- 2 teaspoons ground fennel seed
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons soy sauce
- 2 tablespoons HP sauce
- ¼ teaspoon browning sauce
- 2 to 4 tablespoon water
- oil for frying
Directions
METHOD
1. Mix grated tempeh, bread crumbs, flour, and spices in a bowl. Add in soy sauce, HP sauce, and enough water to make a firm yet pliable dough. Knead for a few mins to mix everything well.
2. Divide dough into 6 pieces. Shape into patties by pressing into a metal ring.
3. Cook in a thin layer of oil on med-lo heat for about 5 mins per side. The trick is to make thin patties and to fry them low enough to cook them through before burning the outside.
Tempeh Burgers. To import, drag image to your MacGourmet recipe box.